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Crayfish a la Bordelaise
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories0.4 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium0.7 mg
Calcium1 mg
Iron0.1 mg
Magnesium0.2 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Water0 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 73. The excerpt below is the record exactly as published.
Crayfish a la Bordelaise. — Fry the crayfish in their shells a nice brown in butter. Cut some carrots and onions into small dice, add some parsley and a bay leaf, some thyme, and stew in sauterne. Add the crayfish, and allow to boil for a quarter of an hour ; thicken with fresh butter, and season with a little cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.